Ethiopia Woka G1 Natural
RM55.00 – RM220.00
| Variety | Heirloom |
| Country | Ethiopia |
| Processing | Natural |
| Region | Gedeb, Yirgacheffe |
| Altitude | 1,900 – 2,200 m |
| Roast Level | Light Roast |
| Tasting Notes | Berry, Passion Fruit, Pineapple, Jasmine, Earl Grey |
| Quantity | 200g/1000g |
Brewing Size Guide
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
Berry, Passion Fruit, Pineapple, Jasmine, Earl Grey
| Variety | Heirloom |
| Country | Ethiopia |
| Processing | Natural |
| Region | Gedeb, Yirgacheffe |
| Altitude | 1,900 – 2,200 m |
| Roast Level | Light Roast |
| Tasting Notes | Berry, Passion Fruit, Pineapple, Jasmine, Earl Grey |
| Quantity | 200g/1000g |
About This Coffee :
Ethiopia Woka G1 Natural
Origin: Gedeb, Yirgacheffe, Ethiopia
Altitude: 1,900 – 2,200 m
Variety: Heirloom
Processing Method: Natural
Flavor Profile: Berry, Passion Fruit, Pineapple, Jasmine, Earl Grey
Region and Farm Introduction: Woka is a highly regarded washing station located in Gedeb, a distinguished micro-region within Yirgacheffe, southern Ethiopia. Known for producing some of the area’s most expressive and fruit-forward coffees, Woka works with smallholder farmers cultivating heirloom varieties at high altitudes. The combination of terroir, meticulous processing, and traditional drying techniques ensures clarity, sweetness, and vibrant aromatics in every cup.
Processing Method Features: The natural process at Woka involves drying whole cherries on raised African beds for 18–21 days. The cherries are carefully hand-turned to ensure even drying, while shade and airflow are managed to prevent over-fermentation. This method enhances the coffee’s fruit-forward profile, delivering notes of berries, tropical fruits, and honey-like sweetness, with a round body and lingering floral finish.
| Pack Quantity |
200g ,1000g |
|---|
Each Brewing Method Grind Size Reference
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
So, How Do You Know What Grind To Use?
Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
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